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A comment on Show HN: Buttermilk Supply – knives from Japanese masters. Parent comment

Re:Show HN: Buttermilk Supply – knives from Japanese masters by venomsnake on Wednesday July 22, 2015 @06:13AM (#9928676)
Depends on the stainless.

You want fine grain in a steel and small carbides to have ability to get it screaming sharp. With ultra pure unalloyed steels it is insultingly easy to do so.

AEB-L can give run for the money to any carbon steel.

But other soft stainless with huge chromium carbides have gummy feel when sharpened.

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Re:Show HN: Buttermilk Supply – knives from Japanese masters by buttermilk on Thursday July 23, 2015 @12:01AM (#9933921)
Yes! Exactly this! The problem is that the majority of available AEB-L knives aren't treated in ways that display the potential of AEB-L. Devin Thomas is the only maker I know that spent years developing metallurgical research on AEB-L, bringing it to perform as well as, or better than, anything out there. ZDP-189 is another great modern stainless.
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